1-First Steps: Preparing the Meat and Sauce: Bring the meat to room temperature and season it with kosher salt. Sear the meat in batches in a hot Dutch oven with the neutral oil until it’s browned on all sides, then transfer it to a bowl. In another pot, simmer the dried chiles, onion, garlic, tomatoes, and spices in cold water for about 15 minutes. This step really builds the flavor, and I always get excited about that aroma filling the kitchen.

2-Blending and Braising: Strain the solids and blend them with apple cider vinegar and 1 cup of beef broth until smooth. Pour this sauce over the meat in the pot, add the remaining 2 cups of beef broth, heat to a simmer, cover, and braise in a 300°F oven for about 3 hours until the meat is tender. If you prefer, try the slow cooker method: sear the meat first, add the sauce and broth, and cook on high for 6-7 hours. For the Instant Pot, sear in the pot, add everything, and pressure cook on high for 50 minutes with a natural release.

3-Assembling the Tacos: Once the meat is done, mix the minced cilantro, minced white onion, lime juice, and a pinch of salt for garnish. Shred the meat and ladle some consomé into a bowl with diced cilantro. Dip the corn tortillas into the fat on top of the consomé, pan-fry them briefly, flip, add the shredded meat and cheese, fold, and cook until crispy and the cheese melts. Serve the tacos hot with consomé for dipping it’s that extra touch that makes them irresistible. If you’re looking for another tasty taco recipe, check out our grilled shrimp tacos; it’s a fun variation on this blog.